Puree of Red Beans

Puree d’Haricots Rouges


  • A Quart of Dried Red Beans
  • A Carrot
  • An Onion
  • A Bay Leaf
  • A Tablespoonful of Butter
  • ½ Pound of Ham, or Lean Salt Pork
  • ½ Pint of Cream, or Milk
  • Salt and Pepper to Taste


Prepare the beans as in the preceding recipe if it is desired to make a Puree. Remove the Beans from the fire as soon as they will mash very easily under pressure. Take out the bits of ham. Press the Beans through a colander. Add a tablespoonful of butter as you return them to the pot in which they have been boiled, and a half pint of cream or milk, or sufficient according to quantity to make the Puree of the consistency of thick starch or Mashed Potatoes. Season with salt and pepper, and serve. Thus prepared, Red Beans may be eaten by the most delicate invalid with excellent results as to recuperation.